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These raspberry cream cheese bites are my solution for when I want something that wows guests but is secretly easy to make. The crisp little pastries are filled with pillowy cream cheese and fresh raspberries, and they are as good with afternoon tea as they are for a fancy dessert plate.
The first time I served these at a Sunday family brunch, everyone asked for the recipe. Now I make extra so there are leftovers for snacking the next day.
Ingredients
- Water: provides moisture to steam and puff up the pastry
- Unsalted butter: gives rich flavor and ensures the dough is tender
- Sugar: adds a touch of sweetness to both the pastry dough and filling
- All-purpose flour: forms the structure of the pastry so use fresh flour for best results
- Large eggs: create rise and help the dough bake up light and golden
- Salt: balances sweetness and brings out flavor
- Cream cheese: brings luscious creaminess to the filling look for block style for best texture
- Powdered sugar: sweetens and helps the filling stay smooth
- Vanilla extract: infuses a lovely aroma choose pure extract for maximum flavor
- Heavy whipping cream: makes the filling fluffy make sure it is cold before whipping
- Fresh raspberries: add bright tartness and freshness pick plump berries without blemishes
- Extra powdered sugar for dusting: finishes the bites with a pretty snow-like topping
Instructions
- Make the Choux Pastry:
- Bring water, butter, sugar, and salt to a full boil in a medium saucepan. As soon as it boils, remove from the heat. Quickly add all the flour at once and stir vigorously with a wooden spoon until a dough forms. Return the saucepan to low heat and continue stirring for two minutes until the dough is smooth and pulls away from the sides. Let cool for four to five minutes.
- Add the Eggs:
- Using a sturdy spoon or a mixer, beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. The final dough will be smooth, glossy, and slightly elastic.
- Shape and Bake:
- Transfer the dough to a piping bag or use two spoons to drop small rounds onto a parchment lined baking sheet. Leave space for expansion. Bake in a preheated oven at four hundred degrees Fahrenheit until the pastries are puffed, golden, and lightweight, about twenty to twenty five minutes. Cool completely on a wire rack.
- Prepare the Cream Cheese Filling:
- In a bowl, beat softened cream cheese, powdered sugar, and vanilla extract together until completely smooth. In a separate cold bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture with a spatula for a light, airy filling.
- Assemble the Bites:
- Slice each cooled pastry shell in half horizontally. Pipe or spoon a generous mound of cream cheese filling onto the bottom half. Place two or three raspberries on the filling and cap with the top shell.
- Finish and Serve:
- Arrange the assembled bites on a platter. Dust with powdered sugar right before serving for an elegant finish.
My favorite part is folding the whipped cream into the silky cream cheese filling. Watching it turn cloudlike always reminds me of baking with my grandmother who let me sneak a taste of everything as we cooked. Serving these at family gatherings brings back those memories and makes the day feel extra special.
Storage tips
If you want to make the components ahead of time keep the pastry shells in an airtight container at room temperature for up to two days. The cream cheese filling should be refrigerated and can be piped in just before serving. Assembled bites will soften over time but will still taste delicious for up to twenty-four hours in the fridge.
Ingredient substitutions
You can swap the raspberries for any seasonal berry or even use small slices of kiwi for a tangy twist. Greek yogurt can replace a portion of the cream cheese for a lighter filling. If you need a gluten free recipe use a one to one gluten free flour blend for the pastry.
Serving suggestions
Serve on a tiered dessert tray for tea or as an elegant touch to a brunch spread. These also make a lovely wedding shower or baby shower treat. For a colorful platter pair with chocolate dipped strawberries or bowl of lemon curd on the side.
These bites look as impressive as they taste, but the process is doable for any skill level. Enjoy making and sharing them with friends and family.
Recipe FAQs
- → How do I keep the pastry shells crisp?
Allow shells to cool completely before filling and fill just before serving to maintain crispness.
- → Can I use frozen raspberries?
Fresh raspberries are preferred for best texture, but thawed and well-drained frozen raspberries can work in a pinch.
- → What’s the best way to whip the cream?
Use cold heavy cream and chilled beaters, whipping until stiff peaks form for stable filling texture.
- → How can I store leftover cream cheese bites?
Refrigerate in an airtight container for up to a day. Note the pastry may soften over time.
- → Is there a gluten-free option?
Substitute all-purpose flour with a gluten-free blend designed for baking to achieve similar results.